Milk mineral compositions for use with raw meat products

ABSTRACT

The invention relates to the use of milk mineral and/or phosphate compositions to reduce oxidation of raw meat, poultry and fish products, including enhancing color characteristics and slowing the rate of oxidation. Uncooked fleshy, muscle meat products, including red meats, poultry and fish products, are susceptible to oxidation. As a result, such uncooked products are known to have relatively short shelf lives. In one aspect of the present invention, compositions and methods for extending the shelf life of uncooked food products are provided. Preferably, the compositions include calcium, such as milk mineral compositions, and/or phosphate compounds. In one aspect, the compositions are used with packaged raw fleshy meats to limit oxidation which may result in oxidation and discoloration of the raw meats. In one embodiment of the invention, compositions and methods are provided to enhance color characteristics of fleshy meat products to produce aesthetically pleasing products to the consumer.

FIELD OF THE INVENTION

The present invention is directed to compositions and methods for extending the shelf life of perishable foods. More particularly, aspects of the invention relate to the use of milk mineral and phosphate compositions to reduce oxidation of raw meat, poultry and fish products, including enhancing color characteristics and slowing the rate of oxidation.

BACKGROUND OF THE INVENTION

Uncooked fleshy, muscle meat products, including red meats, poultry and fish products, are susceptible to oxidation. As a result, such uncooked products are known to have relatively short shelf lives. Traditionally, meat is frozen to slow the oxidation process and inhibit the associated rancid flavors and odors. Freezing, however, can result in a decrease in flavor and discoloration that is unappealing to the consumer.

Oxidation of myoglobin pigment to a brown color can occur with meats packaged in oxygen-permeable polyvinyl chloride (PVC). Consumers usually look to color and packaging when purchasing meat products. Even the slightest brown color in meats may be found unappealing to consumers, thus reducing the sales of the meat. Various packaging processes have been developed in an attempt to extend the shelf life of fleshy meat products without freezing. Packaging materials and methods are important considerations with respect to efforts to enhance the shelf life of perishable goods. In addition to slowing oxidation, meat products also may be packaged to stabilize color of the meat products.

Packaging under normal atmospheric conditions with oxygen-permeable polyvinyl chloride (PVC), for example, allows the red meat to produce a red “bloom”, a coloration that is appealing to consumers. The shelf life of meat packaged under normal atmospheric conditions, however, generally is diminished. This is especially seen in packaged raw fleshy meat as the oxidation of natural pigments typically results in the rapid occurrence of brown discoloration, even when the meat is stored at lower temperatures. Altering the packaging atmosphere can greatly influence the longevity and color characteristics of a variety of food products. For example, packaging under a vacuum reduces the oxidative breakdown of red meats, thereby extending the shelf life of the product. This process, however, results in the meat turning a shade of purple, which is not acceptable to consumers.

A newer method of packaging in the meat industry is the use of modified atmosphere packaging (MAP), wherein different combinations of gasses can be used. Generally, atmospheres with elevated levels of oxygen are used to increase the redness of the meats. High oxygen atmospheres such as those at or above 80% O₂ may provide a more stable red coloration. An increase in moisture loss may occur, however, in such atmospheres when compared to samples packaged in a vacuum. Furthermore, high oxygen environments are more conducive to colonization by bacteria, thus further reducing the shelf life. Conversely, meat packaged in 100% CO₂ has been shown to inhibit aerobic bacterial growth, but the resulting color was less desirable than meat packaged in O₂.

Furthermore, display lighting systems in supermarkets may contribute to meat color discoloration. Light-induced changes in meat pigments have previously been shown. Attempts to block light, however, may obscure consumers' inspection of the meat and be undesirable in some display settings.

The addition of antioxidants may reduce oxidation of meats. Antioxidants are classified as either Type I or II, based upon their antioxidative properties. Type I antioxidants are those that donate an electron during lipid oxidation to initiate the termination process. Examples of Type I antioxidants include vitamins E and C, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and some flavanoids like eugenol and rosemary. Type II antioxidants are those that reduce lipid oxidation by chelating metal ions. Examples of Type II antioxidants include phosvitin, ethylenediaminetetraacetic acid (EDTA), sodium nitrite and sodium tripolyphosphate (STP).

Increasingly, natural antioxidant compounds are being used in foods, although there will be continued use of synthetic antioxidants like BHA and BHT. For example, high phenolic compounds like grape seed and green tea extracts are being used in food products to retard lipid oxidation. Sesemol, a substance found in sesame lignans, has a free phenolic group and has been shown to have antioxidant properties. Sesame lignan extract added to cooked ground pork has been shown to be a better antioxidant than BHA. Natural antioxidants, however, may be less effective than synthetic antioxidants, and have not been fully evaluated for packaging and storing raw products, such as beef. Furthermore, producing antioxidants for the sole purpose of packaging meat is generally cost-prohibitive.

Thus there exists a need for cost-effective compositions and methods that can be used to preserve and enhance the natural coloration of raw fleshy, muscle meat products while extending the shelf life of the packaged products.

SUMMARY OF THE INVENTION

The various embodiments of the present invention are directed to the use of additive compositions to reduce oxidation processes leading to rancidity and discoloration of raw fleshy meat. According to one aspect of the invention, an antioxidative composition is provided with a fleshy meat that is packaged in a modified atmosphere to extend the shelf life of the raw meat. The additive compositions may include milk mineral containing calcium. In other aspects, the additive compositions may include phosphate compounds. In at least one embodiment, the additive compositions may be a fortifying agent to increase the nutritional value of the meat. In yet other embodiments, the additive compositions may comprise additional components, including colorants and flavoring.

According to the various embodiments of the invention, the additive compositions may be mixed with or applied to raw fleshy meats to stabilize the coloration of the packaged meats and limit bacterial colonization. The additive compositions may reduce the amount of incidental light contacting the meat product. In other aspects, the additive compositions may reduce the amount of moisture lost from the meat during storage or display.

BRIEF DESCRIPTION OF THE DRAWINGS

FIGS. 1 a-1 d illustrate the effect of various antioxidant compositions on thiobarbituric acid assay values when applied to freshly ground beef packaged in a modified atmosphere comprising about 80% oxygen at 2° C.

FIGS. 2 a-2 d illustrate the effect of various antioxidant compositions on Hunter color redness values of fresh ground beef packaged in a modified atmosphere comprising about 80% oxygen at 2° C.

DETAILED DESCRIPTION OF THE INVENTION

Compositions and methods for extending the shelf life of uncooked food products are provided. Preferably, the compositions include calcium, such as milk mineral compositions, or phosphate compounds. In one aspect, the compositions are used with packaged raw fleshy meats to limit reactions which may result in oxidation and discoloration of the raw meats. Additionally, the various embodiments of the invention provide fleshy meats that have color characteristics that appear aesthetically pleasing to the consumer.

As used herein, “modified atmosphere packaging” or “MAP” refers to a packaging atmosphere having a gaseous composition differing from standard ambient air, which generally comprises about 20% oxygen, about 79% nitrogen, and about 1% trace gases. For example, in one embodiment, a fleshy meat product is packaged in a low oxygen atmosphere, wherein the headspace gas composition comprises less than about 20% oxygen. In another embodiment, the headspace gas composition comprises less than about 0.1% oxygen. Yet in other embodiments, a fleshy meat product is packaged in a high oxygen atmosphere, wherein the headspace gas composition comprises at least about 20% oxygen. In another embodiment, oxygen comprises at least about 70%, more preferably, at least about 80%, of the packaging atmosphere. In further embodiments, the amount of nitrogen and other trace gases may also be adjusted to create an atmosphere having a gaseous composition different than standard atmospheric conditions.

The packaging atmosphere generally is maintained at a pressure that is the same as standard atmospheric conditions, wherein standard atmospheric conditions are about 1 atmosphere at 0° C. The pressure also may be greater than or less than standard. Those skilled in the art will appreciate the benefits of altering the pressure of the packaging.

The term “milk mineral,” as used herein, refers to compositions derived from whey or milk and having one or more minerals selected from the group consisting of calcium, magnesium, potassium, phosphorus, copper, selenium, and zinc and the like. Primary proteins and peptide constituents generally derived from whey proteins include α-lactalbumin and β-lactoglobulin, κ-casein fragment 106-109, lactoferrin, bovine serum albumin, lactoperoxidase, and immunoglobulins. Compositions also may include high branched chain amino acids, such as leucine, and a large number of vitamins and minerals. An exemplary milk mineral composition in accordance with the present invention is illustrated in Table 1 below. TABLE 1 Component Relative Amount (% by weight) Total Minerals 50-90%  Inorganic Mineral (Ash) 45-85%  Organic Mineral (Citrate) 1-10% Calcium 15-35%  Magnesium 0-10% Phosphorous 7-15% Potassium  0-5% Zinc  0-1% Lactose 0-15% Protein 1-15% Free Moisture  2-5% Fat  0-5%

Whey is a byproduct of the dairy industry and typically presents a disposal problem. Disposal of whey according to traditional methods has been a costly enterprise. Therefore, the use of whey minerals as an antioxidant in food, and in particular as an antioxidant in raw fleshy meat products, provides a method by which the dairy industry may gain value from whey.

Milk mineral compositions may be obtained by extraction of minerals from whey or milk with processes known to persons skilled in the art. One suitable extraction method is described in U.S. Pat. No. 5,639,501, the disclosure of which hereby is incorporated by reference in its entirety. As an example, milk mineral extract typically is purified, spray dried, and ground into a powder having an appropriate particle size. Typically, milk mineral extract is a relatively fine white, free-flowing powder having a mean particle diameter of about seven micrometers or less, although the milk mineral extract may be prepared in other forms. Preferably, the milk mineral extract includes calcium and other minerals, for example, as shown in the composition set forth in Table 1. Additionally, commercially available milk mineral products include, for example, TRUCAL® (Glanbia Nutritionals, Inc., Monroe, Wis.).

In preferred embodiments, the compositions include calcium from milk mineral with limited or no fortification with calcium from non-dairy sources, such as calcium carbonate. It is also contemplated, however, that the additive compositions may include calcium from non-dairy sources. Because calcium from non-dairy sources may yield undesirable flavors and/or strip desirable aroma and flavor compounds from food products, however, the flavor and aroma of compositions including non-dairy sources of calcium should be monitored. Milk mineral has a relatively neutral taste, in contrast to the chalky taste imparted by calcium carbonate. Compositions including dairy calcium thus may be particularly desirable for use with meats when it is not feasible or desirable to rinse the meats to remove the calcium before consumption.

The additive compositions also can include phosphate compounds to extend the shelf life of uncooked meat products. Appropriate phosphate compounds include calcium phosphate, sodium tripolyposphate, and combinations and derivatives thereof. Without wishing to be bound by any theories it is believed that phosphate compounds bind soluble iron, thereby inhibiting myoglobin oxidation and brown discoloration, and also inhibit iron-catalyzed lipid oxidation (rancidity). In one aspect, the phosphate compounds are used with milk mineral compositions, while in other aspects, the phosphate compounds are used without milk mineral to extend the shelf life of uncooked meat products.

The additive compositions may optionally include other ingredients, such as additional minerals, vitamins, amino acids, flavorings and colorants, in accordance with techniques well known to persons skilled in the art. For example, in one aspect, the compositions can be formulated to further enhance the red bloom of red meats, providing an aesthetically pleasing coloration for the consumer. In other aspects, the compositions are used with a flavoring marinade or rub over the fleshy meat. In still other aspects, the compositions may comprise additional compositions to block incidental light, while still allowing a consumer to see the substrate fleshy meat product, thus further protecting the meat from discoloration.

In accordance with the various embodiments of the present invention, the additive compositions can be used with food products to extend and enhance shelf life, including freshness, color and/or flavor. More specifically, the compositions can be used in uncooked fleshy meat products including meat, poultry, fish and the like. Meat products include beef, pork, lamb, veal, and the like, and processed meat products such as sausage. Poultry products include chicken, turkey, duck, goose, game hens, and the like. The uncooked fleshy meat product may be prepared and processed in any form, such as left whole, cut into parts, cubed, sliced, ground or any other desirable form. In one aspect, uncooked fleshy meat products are packaged using any suitable packaging materials and methods known to those of skilled in the art for providing packaged fleshy meat products for handling, transporting, storage and display. In another aspect, the uncooked fleshy meat products are unpackaged and/or packaged in bulk in an open container, such as a glass-enclosed display case.

When applied to the fleshy meat products, the additive compositions slow the rate at which the fleshy meat products become rancid, thereby increasing the shelf life of the products. Rancidity of the fleshy meat products is marked by indications including degradation of flavor and/or odor of the fleshy meat products. The additive compositions also help to maintain an appealing color of the fleshy meat products and limit discoloration. For example, when applied to beef, the compositions enhance the red coloration of the beef, including extending the length of time that the beef maintains its red coloration. Similarly, when applied to chicken, the compositions help to avoid discoloration of the fleshy meat, so that the appearance of the chicken does not become unappealing to a consumer.

The additive compositions may be in any appropriate form for application to fleshy meat products, including dry powders, slurries and aqueous solutions. Dry and slurry compositions generally are applied to the uncooked fleshy meat product before, during, or after processing. With whole, cut-up, or sliced products, the dry compositions preferably are applied after processing to the outer surfaces of the uncooked fleshy meat product. Preferably, the compositions are applied to essentially most or all of the outer, exposed surfaces. Aqueous solutions generally are applied before, during or after processing. In other embodiments, the solutions are injected into the fleshy meat product or applied, such as by spraying or dipping, to the outer surfaces.

With ground fleshy meat products, the compositions may be mixed with the product before or during grinding or may be applied to the outer surfaces of the prepared ground product. For example, in one method in accordance with the present invention, larger meat pieces may be reduced in size and coarsely ground using a grinder plate having a pore size of about 0.2 to about 0.25 inches in diameter. The milk mineral composition may then be mixed with the ground meat pieces. The duration and degree of mixing may vary depending on factors such as, for example, the type and size of the meat pieces and the amount of milk mineral being applied. Generally, the milk mineral composition will be essentially uniformly distributed over the outer surface of the meat product after about one minute of mixing. In yet further embodiments, the ground meat product may then be passed through a grinder plate having a smaller pore size, for example, approximately 0.1 inches. This is especially advantageous to further reduce or eliminate the appearance of the milk mineral on the meat product and may further uniformly distribute the milk mineral composition.

The additive compositions are useful in connection with a variety of packaging materials and processes. The uncooked fleshy meat products may be packaged in any suitable container, including paper, Styrofoam, and plastic containers, and may be wrapped and/or sealed with PVC or other suitable films or wrap. The packaged products can be maintained under standard atmospheres or subjected to modified atmospheres, such as with modified atmosphere packaging. The packaging materials generally will be selected to be suitable for use with the selected packaging methods.

The following examples further illustrate embodiments of the present invention but are not be construed as in any way limiting the scope of the present invention.

EXAMPLES

This example illustrates the effect of milk mineral (MM) (0.75% and 1.5% by weight of the meat), sodium tripolyphosphate (STP) (0.25% and 0.5% by weight of the meat), and vitamin E (50 and 100 ppm), on shelve life longevity for raw beef products. The milk mineral composition used in this example is set forth in Table 2. TABLE 2 Constituent Proportion Mineral 80% Inorganic mineral (ash) 76% Organic mineral (citrate)  4% Calcium 25% Phosphorus 13% Lactose 10% Protein  5% Free Moisture  4% Fat  <1%  

Test Procedures

The three antioxidants (MM, STP, Vitamin E) were observed at three dosage levels (control without antioxidant, low antioxidant concentration and high antioxidant concentration) and four package storage times (1, 4, 7 and 14 days at 2° C). Thiobarbituric acid assay (TBA) values and color of ground beef in 80% oxygen modified atmosphere packaging were examined. The additive compositions used for each treatment are identified in Table 3. TABLE 3 Sample Identifier Description A Control Control B MM 0.75 0.75% wt Milk Mineral C MM 1.5 1.5% wt Milk Mineral D STP 0.25 0.25% wt Sodium Tripolyphosphate E STP 0.5 0.5% wt Sodium Tripolyphosphate F E-50 50 ppm Vitamin E in Mineral Oil G E-100 100 ppm Vitamin E in Mineral Oil H E-OH 50 50 ppm Vitamin E in Ethanol I E-OH 100 100 ppm Vitamin E in Ethanol

The tests were conducted in three replications with all measurements being done in duplicate. Sample results were analyzed for statistical significance using proc GLM or MIXED function in Statistical Analysis Software (SAS) version 9.0 (SAS Institute Inc. of Cary, N.C.). Analysis of variance was used to identify statistically significant differences at the 95% confidence level. Post-hoc mean comparisons were made based on p-values (α=0.05) using the Tukey-Kramer adjustment to obtain differences of least square means.

Sample Preparation

Fresh beef trim was coarsely ground through a Hobart grinder model 4125 (Hobart Mfg.

Co., of Troy Ohio) with a 0.60 cm plate and finely ground using a 0.32 cm plate. The MM, vitamin E and STP were manually mixed with the meat. Meat portions of about 130 grams each were placed in vacuum pouches. The pouches (25×35 cm; available from Koch of Kansas City, Mo.) used for packaging the meat had a thickness of about 3 mil (0.75 gauge nylon, 2.25 gauge polyethylene), with an oxygen permeability of 0.6 cm³/100 m²/24 hrs at 0° C. and a water vapor transmission rate of 0.6 g/100 m²/24 hrs at 38° C. and 100% relative humidity. The meat samples were packaged in PVC-wrapped containers in 80% oxygen MAP (gas cylinder containing 80% oxygen and 20% carbon dioxide available from Praxair Distribution of Salt Lake City, Utah) to simulate retail packaging conditions and held for 14 days at 2° C., which is essentially the same as conventional retail packaging for ground beef. Thiobarbituric acid assay (TBA) and color readings were taken after 1, 4, 7 and 14 days.

A 100 gram portion of meat with each antioxidant was placed in a vacuum bag and frozen at −20° C. for later determination of fat content. The ground beef samples had a mean fat content of 12.1≅0.12.

TBA Analysis

Thiobarbituric acid reactive substances (TBARS) assay were performed on the samples as described above to assess the development of oxidative rancidity. Oxidation of fat-containing foods leads to the formation of malondialdehyde or derivates of this compound. The reaction of malondialdehyde with thiobarbituric acid provides a means of measuring the extent of auto-oxidation, such as the methods described by J A Buege and S D Aust, Microsomal lipid peroxidation, Methods in Enzymology 52: 302-304 (1978), incorporated herein by reference. Duplicate samples (0.5 g) were mixed with 2.5 ml of solution containing 0.375% TBA (Sigma Chem. Co. of St. Louis, Mo.), 15% trichloroacetic acid (TCA) (Mallinckrodt Baker, Inc. of Paris, Ky.) and 0.25 N hydrochloric acid (HCl). The samples were heated for 10 minutes in a boiling water bath (100° C.) to develop a pink color, cooled in tap water and centrifuged (Sorvall Instruments, Model RC 5C, DuPont, Wilmington, Del.) at 6000 rpm for 10 minutes. The absorbance of the supernatant was measured spectrophotometrically (Spectronic 21D, Milton Roy, Rochester, N.Y.) at 532 nm against a blank that contained all of the reagents minus the meat. The malonaldehyde (MDA) concentration was calculated using an extinction coefficient of 1.56×10⁵ M-cm⁻¹. The MDA concentration was converted to TBA number (mg MDA/kg sample) according to Equation (I): $\begin{matrix} {{{TBA}\quad{number}\quad\left( {{mg}\text{/}{kg}} \right)} = {{Sample}\quad A_{532} \times \left( \frac{1\quad M\quad{chromagen}}{156\text{,}000} \right)\left( \frac{1\quad{mol}\text{/}L}{M} \right)\left( \frac{0.003\quad L}{0.5\quad g\quad{meat}} \right)\left( \frac{72.07\quad g\quad{MDA}}{{mole}\quad{MDA}} \right)\left( \frac{1000\quad{mg}}{g} \right)\left( \frac{1000\quad g}{kg} \right)}} & (I) \end{matrix}$ or to TBA number (parts per million) according to Equation (II): TBA number (ppm)=Sample A ₅₃₂×2.77   (II)

Samples were taken from the exterior surface and the interior portions of the meat and analyzed for rancidity using TBA analysis.

Hunter Color Measurements

The Hunter measurement standard uses the following scales: L=lightness, a=green and red and b=blue and yellow. The L*, a* and b* values were measured using a Hunter Lab Miniscan portable colorimeter (Reston, Va.), standardized using a white and black standard tile. The hue angle was calculated using the formula: hue angle=tan⁻¹(b*/a*).

Larger hue angles are associated with less red color, where hue angle=0 is red and hue angle=90 is yellow. The raw samples were scored for color, where 1=purple, 2=reddish purple, 3=bright red, 4=tan and 5=brown.

Results

TBA values for the samples at 1, 4, 7, and 14 days are shown in FIGS. 1 a-1 d. Each figure illustrates the TBA value for an antioxidant at two dosage levels and a control comprising raw beef without any antioxidant treatment. Significant differences among the treatments and the control at each storage time are designated by different letter labels in the figures. At any storage time, mean values with the same letter are not significantly different (p<0.05).

Table 4 shows the mean TBA values among the treatment groups for the entire 14 day study period. These results suggest that type II antioxidants are more effective than type I antioxidants and that milk mineral is effective in reducing rancidity in raw meat products. TABLE 4 Treatment TBA value* Control 1.63 a MM 0.75% 0.25 c MM 1.5% 0.30 c STP 0.25% 0.65 b STP 0.5% 0.33 c Vit E 50 ppm in mineral oil 1.71 a Vit E 100 ppm in mineral oil 1.74 a Vit E OH 50 ppm in ethanol 1.67 a Vit E OH 100 ppm in ethanol 1.61 a *Means with different letters are different (p < 0.05).

FIG. 1 a illustrates the effect of milk mineral (MM; % of meat weight) and a control on TBA values in the modified atmosphere. Measurements taken on days 7 and 14 indicate the control samples exhibited elevated TBA values. Generally, TBA values above 1.0 indicate rancid odor and flavor. The beef packaged with a milk mineral composition, however, had significantly lower TBA values. This was observed for both treatment levels (0.75% and 1.5% MM by weight of meat).

FIG. 1 b illustrates the effect of STP (STP; % of meat weight) and a control on TBA values in the modified atmosphere. As illustrated in FIG. 1 b, meat packaged with 0.25% STP and 0.5% STP had low TBA values at 7 and 14 days following packaging. Meat packaged with 0.5% STP had significantly lower TBA values than the 0.25% STP treatment group at 14 days, and both had significantly lower TBA values than the control at 14 days following packaging.

FIG. 1 c and 1 d illustrate the effect of vitamin E in mineral oil (FIG. 1 c) or in ethanol (FIG. 1 d) and a control on TBA values in the modified atmosphere. As shown in the figures, vitamin E exhibited no antioxidant effects. Meat packaged with both vitamin E preparations exhibited TBA values that were not significantly different from the control.

These findings suggest that treatments formulated with type II antioxidants (MM and STP) exhibited lower (p<0.05) TBA values than treatments with vitamin E, a type I antioxidant. The control compositions and vitamin E treatment groups had TBA values of about 3.0 to about 3.5 by day 14. Conversely, treatments with either level of MM maintained the lowest TBA values, even after 14 days. Treatments formulated with the higher level of STP (0.5%) also had TBA values less than 1 after 14 days of storage, but the lower level of STP was not as effective.

Hunter color redness values for the samples at 1, 4, 7, and 14 days are shown in FIGS. 2 a-2 d. Each figure illustrates the redness value for an antioxidant at two dosage levels and a control comprising raw beef without any antioxidant treatment. For comparison purposes, redness values below 10 are generally indicative of a lack of redness and browning that is visually noticeable to the consumer. Significant differences among the treatments at each storage time are designated by different letter labels in the figures. At any storage time, mean values with the same letter are not significantly different (p<0.05).

FIG. 2 a illustrates the effect of milk mineral (MM; % of meat weight) and a control on redness values in the modified atmosphere. The raw beef packaged with 0.75% MM was significantly redder after 14 days than raw beef packaged with 1.5% MM, both of which were redder than the control samples.

FIG. 2 b illustrates the effect of STP (STP; % of meat weight) and a control composition on redness values in the modified atmosphere. As illustrated in FIG. 2 b, raw beef packaged with 0.5% STP exhibited significantly more red color after 14 days in the modified atmosphere than the beef packaged with 0.25% STP and controls.

FIGS. 2 c and 2 d illustrate the effect of vitamin E in mineral oil (FIG. 2 c) or in ethanol (FIG. 2 d) and a control composition on red color values in the modified atmosphere. As illustrated in the figures, the raw ground beef containing vitamin E in oil or in ethanol did not exhibit any more red color than control samples without vitamin E. In fact, after 7 days, raw beef packaged with vitamin E in mineral oil was significantly less red in color than the controls.

As illustrated in FIGS. 2 a-2 d, type II antioxidants maintained redness values (a*) better than type I antioxidants. The highest level of vitamin E treatment in ethanol had the lowest a* values by 14 days. Of the 2 type II antioxidants, MM at 0.75% or 1.5% levels maintained redness very well with a* values>12 even after 14 days of retail storage.

Results of this exemplary study examining one embodiment of the present invention suggest that the use of milk mineral with raw ground beef packaged in high oxygen modified atmosphere packaging not only lowered TBA values but also maintained red color stability for at least 14 days.

Furthermore, the results suggest that type II, metal chelating antioxidants (STP and MM) are more effective than type I antioxidants (vitamin E) for inhibition of lipid oxidation in raw ground beef in 80% oxygen MAP. The results also show that type II, metal-chelating antioxidants dramatically increased (MM more than STP) the color stability of raw ground beef, suggesting that iron may play a catalytic role in the browning of raw meat pigments. Previous models of metmyoglobin formation (the brown fresh meat pigment) do not appear to suggest the importance of iron.

While the experimental embodiments have been described primarily in relation to using the compositions with raw beef in a MAP, what has been described above is merely illustrative of the application of the principles of the invention. It is to be understood that this invention is not limited to the particular compositions, processes, steps, and materials disclosed herein as such compositions, processes, steps, and materials may vary. 

1. A method of inhibiting oxidation in a raw flesh product, comprising the steps of: applying a milk mineral composition to the flesh product in an amount effective for inhibiting oxidation of the flesh product; enclosing the flesh product in a package; and subjecting the package to a modified atmosphere.
 2. The method of claim 1, wherein the modified atmosphere comprises at least about 70% oxygen or less than 0.1% oxygen.
 3. The method of claim 1, wherein the milk mineral composition is mixed with the flesh product.
 4. The method of claim 1, wherein the milk mineral composition is sprayed onto a surface of the flesh product.
 5. The method of claim 1, wherein the milk mineral composition is injected into the flesh product.
 6. The method of claim 1, wherein the amount of milk mineral composition is effective for inhibiting oxidation of the flesh product for at least about 14 days.
 7. The method of claim 1, wherein the flesh product is selected from the group consisting of uncooked beef, pork, lamb, veal, chicken, turkey, duck, goose, game hens, fish, and combinations thereof.
 8. The method of claim 1, wherein the milk mineral composition is applied in an amount between about 0.75% to about 1.5% by the weight of the flesh product.
 9. The method of claim 1, wherein the milk mineral composition includes a phosphate compound selected from the group consisting of calcium phosphate, sodium tripolyposphate, derivatives of calcium phosphate, derivatives of sodium tripolyposphate, and combinations thereof.
 10. A raw fleshy meat product in a modified atmosphere packaging, the fleshy meat product comprising a stabilizing composition in an effective amount for enhancing the shelf life of the product by limiting oxidation of the product as compared to a fleshy meat product without the stabilizing composition, the composition including milk mineral.
 11. The product of claim 10, wherein the stabilizing composition is effective for maintaining a desired coloration of the fleshy meat product as compared to a fleshy meat product without the stabilizing composition.
 12. The product of claim 10, wherein the stabilizing composition is effective for limiting rancidity of the fleshy meat product as compared to a fleshy meat product without the stabilizing composition.
 13. The product of claim 10, wherein the modified atmosphere packaging comprises at least about 70% oxygen or less than about 0.1% oxygen.
 14. The product of claim 10, wherein the modified atmosphere packaging comprises at least about 80% oxygen.
 15. The product of claim 10, wherein the fleshy meat product is selected from the group consisting of uncooked beef, pork, lamb, veal, chicken, turkey, duck, goose, game hens, fish, and combinations thereof.
 16. The product of claim 10, wherein the stabilizing composition is in an amount of about 1.5% based on the weight of the fleshy meat product.
 17. The product of claim 10, wherein the stabilizing composition includes a flavoring.
 18. A food product comprising: an uncooked fleshy meat selected from the group consisting of beef, pork, lamb, veal, chicken, turkey, duck, goose, game hens, fish, and combinations thereof, and a mineral composition comprising between about 15% to about 35% calcium, the fleshy meat maintaining a commercially-desired color for at least about 14 days.
 19. The product of claim 18, wherein the mineral composition comprises calcium derived from a dairy source.
 20. The product of claim 18, wherein the food product includes a phosphate compound selected from the group consisting of calcium phosphate, sodium tripolyposphate, derivatives of calcium phosphate, derivatives of sodium tripolyposphate, and combinations thereof. 